| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken wings |
| 1/4 |
c |
Dark corn syrup |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Corn oil |
| 2 |
ts |
Minced fresh ginger |
| 2 |
tb |
Dry sherry |
| 1/4 |
lb |
Very small mushrooms |
| 1/2 |
|
Sliced bamboo shoots |
| 2 |
|
Green onions, cut in 2" pieces |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
Source: MAINPOUL.ZIP
Cut wing tips off chicken wings. Place in shallow baking dish. In small
bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss
to coat well. Marinate 30 minutes. Drain; reserve marinade.
In large heavy skillet, heat corn oil over medium heat. Add chicken wings
and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add
mushrooms, bamboo shoots and green onions; stirring frequently, cook 2
minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20
minutes or until tender. Remove chicken wings to serving platter, keep
warm.
Stir together cornstarch and water until smooth. Stir into skillet.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Spoon over chicken wings. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”